Description
Warm, jammy strawberries meet a buttery, crumbly oat crust in a bar that’s perfect for snacks or desserts.
Ingredients
Scale
- 240 g (2 1/2 cups) rolled oats
- 180 g (1 1/2 cups) all-purpose flour
- 150 g (3/4 cup packed) light brown sugar
- 170 g (3/4 cup; 12 tbsp) unsalted butter, cold and cubed
- 1 large egg
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) Diamond Crystal kosher salt
- 600 g (about 4 cups) fresh strawberries, hulled and diced
- 80 g (1/3 cup) granulated sugar for filling
- 12 g (1 tbsp) cornstarch
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) vanilla extract
- Optional: pinch of ground cinnamon (1/8 tsp)
Instructions
- Preheat the oven to 175°C (350°F). Line a 23 x 33 cm (9 x 13 inch) pan with parchment paper, leaving a 2–3 cm (1 inch) overhang.
- In a bowl, mix rolled oats, all-purpose flour, brown sugar, baking powder, and kosher salt. Pulse oats in food processor for finer texture if desired.
- Add cold, cubed butter and work into dry mixture until coarse crumbs form. Stir in egg and vanilla until mixture holds together.
- Press two-thirds of the oat mixture into the prepared pan and chill in the refrigerator for 20–30 minutes.
- For the filling, cook strawberries, granulated sugar, cornstarch, lemon juice, and cinnamon in a saucepan until thickened. Remove from heat and stir in vanilla.
- Spread filling over chilled crust and crumble remaining oat mixture on top. Press gently.
- Bake for 30–35 minutes until the top is golden brown and filling is bubbly. Cool completely before slicing into bars.
Notes
For best results, chill the bars after baking for neat slices. Substitute ingredients as needed for dietary preferences.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg